Crab Meat Spring Rolls

Deliciously fresh spring rolls are inspired by Vietnamese cuisine—excellent party fare or a tasty treat any time of day.

Spring Roll Ingredients

1 can Miller's Select or Sea Fare Crab Meat (drained)

1 package rice paper rounds for spring rolls (approximately 20)

4 ounces thin rice vermicelli (cooked)

1 cup shredded lettuce and/or Napa cabbage

1/3 cup each fresh basil, mint and cilantro leaves (whole)

2 large carrots shredded

½ cup thinly sliced shiitake mushrooms (optional)

Marinade Ingredients

1/2 teaspoon finely minced garlic

1 teaspoon grated ginger

2 tablespoons soy sauce

1 teaspoon sesame oil

Preparation

For marinade, combine all ingredients and whisk together.

For spring rolls, first drain crab meat and sprinkle with marinade.

Dip a rice paper round in warm water to soften. Drain and place on a cutting board or work surface.

Put approximately 1 tablespoon noodles in the center of a softened rice spring roll wrapper. Top with lettuce, basil, mint and cilantro leaves, shredded carrots, mushroom slices and a spoonful of marinated crab meat.

Pull the bottom of the wrapper over the filling, fold over the sides and then roll into a cylinder for a finished spring roll. Repeat for each spring roll.

Serve with your favorite Asian dipping sauce such as Hoisin or peanut sauce.